CN104872374A - Method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria - Google Patents
Method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria Download PDFInfo
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- CN104872374A CN104872374A CN201510327204.0A CN201510327204A CN104872374A CN 104872374 A CN104872374 A CN 104872374A CN 201510327204 A CN201510327204 A CN 201510327204A CN 104872374 A CN104872374 A CN 104872374A
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Abstract
The invention discloses a method for improving dissoluvability of soy isolate protein through liquid fermenting of lactic acid bacteria. The method is that lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus rhamnosus are used as the fermenting strains and subjected to enlage cultivation and then inoculated into the pre-treated soybean meal fermenting liquid to ferment until the pH of the fermenting liquid is 5.5 to 5.0; the soy isolate protein is extracted by alkali-solution and acid-isolation and then sprayed and dried into soyabean protein powder; finally, the target of improving the dissoluvability of soy isolate protein can be reached. According to the method, the dissoluvability of the novel soy isolate protein prepared through lactobacillus by fermenting is superior to the industrially-produced soy isolate protein; the soy isolate protein has large potential in the food processing, medicine and feed industries; the strains used are small in price, so that the price of the soy protein products can be reduced; in addition, the implementation method is simple and convenient; the function properties of the soy isolate protein can be obviously improved; the dissoluvability is improved by 15%.
Description
Technical field
The invention belongs to lactic acid bacteria liquid state fermentation defatted soybean meal field, relate to a kind of lactic acid bacteria liquid state fermentation and improve the deliquescent method of soybean protein isolate.
Background technology
Soybean protein isolate (soy protein isolate, SPI) be the new industry of rising with oil prodution industry development, normally processed by defatted soybean meal, because its high protein content adds the nutritive value that effectively can improve product in food to, and different functional characteristics can be embodied in food, as affected the organoleptic attribute of food, play an important role to the physics of food in manufacture, processing and preserving process, chemical property, therefore SPI is widely used in the numerous areas of food processing.At present, the U.S. and Japan to be in a leading position level for the process exploitation of SPI height functional characteristic, its product can be subdivided into multiple products such as polymolecularity, high emulsibility and high gelation, and oneself is applied in fish product, meat products, Flour product, cold food goods, sugar prod and beverage product.Obviously, although develop the SPI of different functionalities through practice for many years, and achieve a lot of independent intellectual property right, because functional character is poor compared with abroad, price advantage is not obvious, is still occupied larger market by external product for home products performance and external gap.Therefore, domestic SPI application is industrially only limitted to meat products aspect, and main cause is the demand that the functional character of SPI can't meet modern food processing.
Expect the functional mass that SPI is good, must to its modification.The method of the functional characteristic of improvement soybean protein conventional at present has Physical, chemical method and enzyme process.There are some problems in these conventional SPI method of modifying, such as: 1. safety issue: whether the chemical agent residue amount participating in reaction is harmful to, and genetic engineering modification whether safety; 2. producing cost: for the chemical reagent of modification and enzyme expensive, especially enzyme, China can be very few for food-grade protease kind, more increases cost; 3. product sensory problem: the generation of bad flavor (soapy flavor, bitter taste); 4. modified amino acid effective rate of utilization is low, and dregs of beans raw material availability is low, SPI finished product yield is low.Current chemical modification is for the consideration of security, and the analysis means adopting basic theory, the Structure and Function of understanding protein, provides foundation for finding method of modifying that is feasible, gentle, safety more.Although bioengineering modification has a high potential, transgenic product security makes common people suspect, and is difficult to realize in short-term; Although physical modification has, security is good, action time is short and affect the advantages such as less to nutritive quality, and modified effect is not fairly obvious; Enzyme preparation modification SPI action effect is remarkable and safe and reliable, and animal ferment and phytoenzyme are produced complicated, expensive because it extracts, and are not suitable for suitability for industrialized production and limited gradually.
Lactic acid bacteria refers to that fermenting carbohydrate primary product is the general name of a class without gemma, gram-positive bacterium of lactic acid.Lactic acid bacteria not only can improve nutritive value of food, improves flavour of food products, improves food preservation and added value, and the special physiological of lactic acid bacteria is active and trophic function, just day by day causes the attention of people.Large quantity research shows, lactic acid bacteria can regulate body composition of gut flora, keep microecological balance, improve food digestion rate and biological value, reduce serum cholesterol, control endotoxin, suppress the generation of corrupt bacteria growing breeding and spoilage product in enteron aisle, manufacture nutriment, stimulate tissue development, thus the nutritional status of body, physiological function, cell infection, drug effect, toxic reaction, immune response, tumour are occurred, the generation effect such as aging course and unexpected emergency reaction.As can be seen here, the physiological function of lactic acid bacteria and the vital movement of body closely bound up.Can say, if lactic acid bacteria stops growing, humans and animals is just difficult to healthy existence.Also Just because of this, lactic acid bacteria is widely used in many industries such as light industry, food, medicine and feed industry.
Summary of the invention
For existing production modified soybean protein isolate method Problems existing, the invention provides a kind of by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate.
Goal of the invention of the present invention is achieved through the following technical solutions:
A kind of by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate, as shown in Figure 1, comprise the steps:
One, single starter leavening is prepared
(1) by lactic acid bacteria 3 ~ 5 %(volume ratio) be inoculated in test tube MRS fluid nutrient medium, 37 DEG C of cultivations, activate 1 ~ 3 time, make incubation time viable count in 12 ~ 18 h reach 1 × 10
8more than cfu/mL, obtains MRS bacterium liquid, and described lactic acid bacteria is plant lactobacillus, secondary Lactobacillus casei, Lactobacillus casei or sandlwood Tang Bacillus acidi lactici;
(2) be inoculated in 100mL triangular flask defatted soymilk culture medium by 5% test tube MRS bacterium liquid, 37 DEG C of cultivations, lactic acid bacteria is single starter leavening after 8 ~ 10 h curdled milks in defatted soymilk culture medium.
Two, preparation fermentation defatted soymilk
(1), after after defatted soybean meal being added distilled water by material ratio 1:8 ~ 12, making beating is filtered, 90 ~ 95 DEG C of sterilizing 5 ~ 10 min, obtain defatted soymilk.
(2) by single starter leavening by 3 ~ 5%(volume ratio) be inoculated in defatted soymilk, 37 DEG C of cultivations, when to ferment to zymotic fluid pH be 5.5 ~ 5.0, stop fermentation.
Three, sink method by the molten acid of alkali to extract after soybean protein and adopt low temperature spray drying to make soyabean protein powder
(1) the fermentation defatted soymilk will prepared, uses 1.0 molL
-1naOH solution regulates its pH to 9.0 ~ 9.5;
(2) shaking table of 40 ~ 50 DEG C is then put into, vibration 40 ~ 60 min, hunting speed 30 ~ 60 r/min;
(3) carry out centrifugal after vibrating, get supernatant;
(4) 1.0 molL are used
-1hCl solution regulates supernatant to pH 4.5, and then carry out centrifugal, discard supernatant after centrifugal, sediment is the protein crude extract administration of extraction;
(5) wash protein crude extract administration, add water centrifugal, pH rises to 6.5 ~ 7.5;
(6) with after deionized water washings 3 ~ 5 times, dialysis desalination, low temperature spray drying makes albumen powder.
Tool of the present invention has the following advantages:
1, the dissolubility of novel soybean protein isolate prepared by lactobacillus-fermented of the present invention is higher than industrial soybean protein isolate, has very large potentiality in food processing, medicine and feed industry.
2, bacterial strain uses therefor is cheap, can reduce soy protein products price, and implementation method is easy, can significantly improve the functional characteristic of soybean protein isolate, and dissolubility improves 15%.
3, present invention process is simple, can carry out suitability for industrialized production, utilizes fermentation technique to produce Novel soybean protein.
4, raw material can be fully used.
5, lactobacillus-fermented, reduces industrial pollution, makes the product obtained meet food sanitation standard completely.
6, fermentation technique, safe and reliable, meet the requirement of food production.
Accompanying drawing explanation
Fig. 1 is the technological process being prepared soybean protein by lactobacillus-fermented.
Detailed description of the invention
Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Detailed description of the invention one: present embodiments provide for a kind of by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate, lactobacillus plantarum, secondary Lactobacillus casei, Lactobacillus casei, sandlwood Tang Bacillus acidi lactici is adopted to be fermentation strain, after expanding and cultivating, be seeded in and ferment in pretreated bean pulp fermentation liquid, ferment to zymotic fluid pH5.5 ~ 5.0; Extract soybean protein isolate by the molten acid of alkali is heavy, spray-driedly make soyabean protein powder, final realization improves the deliquescent target of soybean protein isolate.Concrete technical scheme is as follows:
One, bacterial classification and fermentation culture:
(1) bacterial classification:
Plant lactobacillus, secondary Lactobacillus casei, Lactobacillus casei, sandlwood Tang Bacillus acidi lactici: be purchased from Japanese NBRC
(2) liquid MRS culture medium (g/l)
(3) defatted soymilk culture medium: after making beating is filtered after defatted soybean meal adds distilled water by material ratio 1:12,95 DEG C of sterilizing 10 min.
Two, single starter leavening is prepared
By lactic acid bacteria by 3%(volume ratio) be inoculated in test tube MRS fluid nutrient medium, 37 DEG C of cultivations, activate 1 ~ 3 time, make incubation time viable count in 12 ~ 18 h reach 1 × 10
8more than cfu/mL.Be inoculated in 100mL triangular flask defatted soymilk culture medium by 5% test tube MRS bacterium liquid, 37 DEG C of cultivations, lactic acid bacteria is single starter leavening respectively in defatted soymilk culture medium after 8 ~ 10 h curdled milks.
Three, preparation fermentation defatted soymilk
By single starter leavening by 5%(volume ratio) be inoculated in defatted soymilk, 37 DEG C of cultivations, when to ferment to zymotic fluid pH be 5.5 ~ 5.0, stop fermentation.
Four, the molten acid of alkali is heavy extracts soybean protein
By the fermentation defatted soymilk prepared, use 1.0 molL
-1naOH solution regulates its pH to 9.5.Put into the shaking table of 45 DEG C, vibrate 50 min, hunting speed 30 ~ 60 r/min.Carry out centrifugal after vibration, rotating speed is 3600 × g, and time 15min is centrifugal complete, gets supernatant.Use 1.0 molL
-1hCl solution regulates supernatant to pH 4.5, and then carry out centrifugal, rotating speed 3600 × g, time 10 min, discards supernatant after centrifugal, and sediment is the protein crude extract administration of extraction.Wash protein crude extract administration, add water centrifugal, several times, pH rises to about 7.After deionized water washings three times, dialysis desalination, low temperature spray drying makes albumen powder.
Five, above-mentioned raising soybean protein functional character concrete grammar is as follows:
(1) the deliquescent method of soybean protein is improved
Single starter leavening is inoculated in the bean pulp fermentation liquid after sterilizing, stops fermentation when to ferment to pH be 5.5 ~ 5.0, be cooled to room temperature rapidly.By the molten acid of alkali sink extract soybean protein dissolubility be significantly higher than industrial soybean protein isolate, improve 15%.
(2) low temperature spray drying makes dry powder:
Employing spray drying method in low temperature is dry, and condition is EAT 80 DEG C, leaving air temp 55 ~ 60 DEG C.
Detailed description of the invention two: present embodiments provide for a kind of plant lactobacillus liquid state fermentation and improve the deliquescent method of soybean protein, its step is as follows:
Defatted soybean meal is pulverized through high speed disintegrator, cross 80 mesh sieves, remove residue, to be dissolved in water making beating than 1:12 by solid material, by high temperature, short time sterilizing, sterilising temp 95 DEG C, sterilization time 5 minutes, connects plant lactobacillus list starter leavening, inoculum concentration 5%, sealing be placed in fermentation tank, fermentation temperature 37 DEG C, ferment to pH be 5.5 ~ 5.0 stop, rapid cooling, being sunk after method extracts soybean protein by the molten acid of alkali adopts low temperature spray drying to make soyabean protein powder, and condition is EAT 80 DEG C, leaving air temp 55-60 DEG C.
Detailed description of the invention three: present embodiments provide for a kind of secondary cheese lactic acid strains liquid fermentation and improve the deliquescent method of soybean protein, its step is as follows:
Defatted soybean meal is pulverized through high speed disintegrator, cross 80 mesh sieves, remove residue, to be dissolved in water making beating than 1:12 by solid material, by high temperature, short time sterilizing, sterilising temp 95 DEG C, sterilization time 5 minutes, connects secondary cheese list starter leavening, inoculum concentration 5%, sealing be placed in fermentation tank, fermentation temperature 37 DEG C, ferment to pH be 5.5 ~ 5.0 stop, rapid cooling, being sunk after method extracts soybean protein by the molten acid of alkali adopts low temperature spray drying to make soyabean protein powder, and condition is EAT 80 DEG C, leaving air temp 55-60 DEG C.
Detailed description of the invention four: present embodiments provide for a kind of cheese lactic acid strains liquid fermentation and improve the deliquescent method of soybean protein, its step is as follows:
Defatted soybean meal is pulverized through high speed disintegrator, cross 80 mesh sieves, remove residue, to be dissolved in water making beating than 1:12 by solid material, by high temperature, short time sterilizing, sterilising temp 95 DEG C, sterilization time 5 minutes, connects the single starter leavening of cheese lactic acid bacteria, inoculum concentration 5%, sealing be placed in fermentation tank, fermentation temperature 37 DEG C, ferment to pH be 5.5 ~ 5.0 stop, rapid cooling, being sunk after method extracts soybean protein by the molten acid of alkali adopts low temperature spray drying to make soyabean protein powder, and condition is EAT 80 DEG C, leaving air temp 55-60 DEG C.
Detailed description of the invention five: present embodiments provide for a kind of rhamnose lactic acid bacteria liquid state fermentation and improve the deliquescent method of soybean protein, its step is as follows:
Defatted soybean meal is pulverized through high speed disintegrator, cross 80 mesh sieves, remove residue, to be dissolved in water making beating than 1:12 by solid material, by high temperature, short time sterilizing, sterilising temp 95 DEG C, sterilization time 5 minutes, connects the single starter leavening of rhamnose lactic acid bacteria, inoculum concentration 5%, sealing be placed in fermentation tank, fermentation temperature 37 DEG C, ferment to pH be 5.5 ~ 5.0 stop, rapid cooling, being sunk after method extracts soybean protein by the molten acid of alkali adopts low temperature spray drying to make soyabean protein powder, and condition is EAT 80 DEG C, leaving air temp 55-60 DEG C.
Claims (5)
1. improve the deliquescent method of soybean protein isolate by lactic acid bacteria liquid state fermentation, it is characterized in that described method step is as follows:
One, single starter leavening is prepared
(1) by lactic acid bacteria 3 ~ 5 %(volume ratio) be inoculated in test tube MRS fluid nutrient medium, 37 DEG C of cultivations, activate 1 ~ 3 time, make incubation time viable count in 12 ~ 18 h reach 1 × 10
8more than cfu/mL, obtains MRS bacterium liquid;
(2) be inoculated in 100mL triangular flask defatted soymilk culture medium by 5% test tube MRS bacterium liquid, 37 DEG C of cultivations, lactic acid bacteria is single starter leavening after 8 ~ 10 h curdled milks in defatted soymilk culture medium;
Two, preparation fermentation defatted soymilk
(1), after after defatted soybean meal being added distilled water by material ratio 1:8 ~ 12, making beating is filtered, 90 ~ 95 DEG C of sterilizing 5 ~ 10 min, obtain defatted soymilk;
(2) by single starter leavening by 3 ~ 5%(volume ratio) be inoculated in defatted soymilk, 37 DEG C of cultivations, when to ferment to zymotic fluid pH be 5.5 ~ 5.0, stop fermentation;
Three, sink method by the molten acid of alkali to extract after soybean protein and adopt low temperature spray drying to make soyabean protein powder.
2. according to claim 1 by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate, it is characterized in that described lactic acid bacteria is plant lactobacillus, secondary Lactobacillus casei, Lactobacillus casei or sandlwood Tang Bacillus acidi lactici.
3. according to claim 1 by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate, it is characterized in that described defatted soymilk culture medium is: after making beating is filtered after defatted soybean meal adds distilled water by material ratio 1:12,95 DEG C of sterilizing 10 min.
4. according to claim 1 by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate, it is characterized in that the concrete steps of described step 3 are as follows:
(1) the fermentation defatted soymilk will prepared, regulates its pH to 9.0 ~ 9.5 with NaOH solution;
(2) shaking table of 40 ~ 50 DEG C is then put into, vibration 40 ~ 60 min, hunting speed 30 ~ 60 r/min;
(3) carry out centrifugal after vibrating, get supernatant;
(4) regulate supernatant to pH 4.5 with HCl solution, then carry out centrifugal, discard supernatant after centrifugal, sediment is the protein crude extract administration of extraction;
(5) wash protein crude extract administration, add water centrifugal, pH rises to 6.5 ~ 7.5;
(6) with after deionized water washings 3 ~ 5 times, dialysis desalination, low temperature spray drying makes albumen powder.
5. according to claim 4 by the deliquescent method of lactic acid bacteria liquid state fermentation raising soybean protein isolate, it is characterized in that described NaOH concentration is 1.0 molL
-1.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20210329943A1 (en) * | 2018-07-17 | 2021-10-28 | Feedup Co., Ltd. | Fermented soybean meal and preparation method therefor |
| CN114468227A (en) * | 2022-02-23 | 2022-05-13 | 佳木斯冬梅大豆食品有限公司 | Preparation method and application of soybean ultrafine powder |
| CN114601015A (en) * | 2022-03-16 | 2022-06-10 | 华中农业大学 | Preparation method of probiotic soybean protein plant cheese |
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| US3937843A (en) * | 1972-12-04 | 1976-02-10 | Laboratorios Del Dr. Esteve Sa | Bean-odor-free soy bean product and its production |
| CN103829031A (en) * | 2013-07-05 | 2014-06-04 | 河南工业大学 | Soybean meal fermentation process |
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2015
- 2015-06-15 CN CN201510327204.0A patent/CN104872374A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3937843A (en) * | 1972-12-04 | 1976-02-10 | Laboratorios Del Dr. Esteve Sa | Bean-odor-free soy bean product and its production |
| CN103829031A (en) * | 2013-07-05 | 2014-06-04 | 河南工业大学 | Soybean meal fermentation process |
Non-Patent Citations (3)
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| 刘海燕: "乳酸菌发酵豆粕及其功效研究", 《中国博士论文全文数据库农业技术辑》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20210329943A1 (en) * | 2018-07-17 | 2021-10-28 | Feedup Co., Ltd. | Fermented soybean meal and preparation method therefor |
| CN114468227A (en) * | 2022-02-23 | 2022-05-13 | 佳木斯冬梅大豆食品有限公司 | Preparation method and application of soybean ultrafine powder |
| CN114601015A (en) * | 2022-03-16 | 2022-06-10 | 华中农业大学 | Preparation method of probiotic soybean protein plant cheese |
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Application publication date: 20150902 |